Return to Content

Rhubarb Punch

Rhubarb Punch
1 vote, 5.00 avg. rating (89% score)
by in Mar 2002

Total Time: 15

Yield: about 2 quarts

This refreshing punch is cheering and unexpected, and gets such a pretty pink hue from the rhubarb. The base mix is sweet, but as the melting ice dilutes it, it achieves perfect balance.

Learn more with additional photos by viewing the Rhubarb Punch blog.
Rhubarb Punch
Photo/Art by Aimee Seavey

Ingredients:

  • 1 pound rhubarb
  • 1 cup plus 1 quart water, divided
  • 1 stick cinnamon
  • 1-1/4 cups sugar
  • 1/2 cup lemon juice
  • 1 cup pineapple juice

Instructions:

Wash and trim rhubarb, and cut into 1/2-inch pieces. Cook in a heavy saucepan with 1 cup water and cinnamon over moderate heat, covered, 10 minutes.

Strain juices and discard rhubarb. Stir in sugar. Chill; add remaining lemon juice, pineapple juice, and water, and serve over ice.
Updated Monday, June 9th, 2014
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2